THE INDIA PALE ALE
After a lengthy break, I am back with writing about beer again. Recently I have been so caught up around working and before that studying for my uni exams, I stopped drinking craft and stopped updating my blog. Now, though, the motivation has returned, so get your beer, relax and hopefully enjoy the read!
Today, I would like all of the attention to be focused around India Pale Ales, my favourite style of beer. Even though IPAs are so well known, not everyone knows the story as to WHY IPAs are known as India Pale Ales and why they became so significant in the world of craft. Before I indulge into the history of this world-famous style of beer, I am reinforcing the fact that the IPA is my favourite style of beer to drink and my first ever bottle of IPA was Brewdog Punk IPA. Before that, I was very much into your standard Peroni or Tyskie but it was my brother who said; ''you gotta try this beer - you will convert!''; and here I am, converted, hoping to convert others to drink and support craft breweries.
A common myth is that George Hodgson was the first person to have ever brewed an IPA in Bow, East London. The truth is, is that IPAs came long before Hodgson commercialised the beer style. Though they were not 'IPAs' as we know them today, they were a form of a hybrid between a pale ale and a lager which eventually became more bitter and stronger in ABV, eventually resulting in the first colonial Pale Ale.
Though IPAs theoretically go way before Hodgson commercialised them, Hodgson himself was a London brewer who had and used his connections in the 18th century with the East India Company to sell and transport beers to the British colonies. As well as other beers, Hodgson exported a very strong pale ale which was brewed with extra hops at much lighter alcohol levels; and both act as preservatives. Well, the reason why beer was sent over to the British colonies was not for them to get drunk, but because water was very much unsafe to drink at the time. The beer was strong enough to kill off any bacteria during the transportation process but weak enough so you would not get drunk after one sip. However, adding extra hops and the long voyage resulted in a wonderful drink as hops made the beer stronger and more bitter - similar to leaving the teabag in the tea for too long and it eventually becomes more bitter and stronger. This opened the door to brewers in Burton-on-Trent in the Midlands; the pale ale which came from the Midlands tasted much better than London brews because the hard water produced a brighter ale; one with pleasant and refreshing hop character.
Burton brewmaster, Samuel Allsop succeeded in brewing IPA with exceptional quality which then displaced London beers to become the preferred brew to the English colonies. This then became known as the India Pale Ale, or IPA.
However, this was not the end of the journey.
The rumour of IPAs spread across the Atlantic and throughout the 19th century, continental pales and lagers began to disappear as stronger pale ales and IPAs replaced them in English pubs. This became more popular abroad as Britain was known to export beers to the United States following a massive wave of immigrants. However, in Europe, as lagers took over, resulting in ale production to dwindle. Following Prohibition which wiped out ale brewing in the United States.
However, many years later, IPAs were about to re-enter their second chapter. More microbreweries cropping up in the 1970s, long lost beer styles began to reappear again. The use of American ingredients, especially hops were a form of revolution to those who attempted to brew styles such as pale ale or IPA for the first time. New Albion Brewing in Sonoma from California was one of the first breweries to follow this path. They only lasted a few years but they helped to seed American craft traditions bringing craft to a revolution in the United States. Another brewery from San Francisco, Anchor Brewery was rescued from closure in the 1960s and in 1975, the brewery released what is not known as Liberty Ale which was originally called ''Our Special Ale''. It was made with American ingredients and essentially qualifies as the first modern American IPA or the APA.
Over the next decade, IPAs grew in popularity massively until they became the no. 1 craft beer selling style. Every brewery is making one - after years of lager drinking, it seemed as though people could not get enough of the traditional, bitter, American flavours that the beer provided. The enthusiasm and passion for aromatic, strong IPAs grew during the 1980s, into the 90s and continuing to grow today.
Though over time, palates began to acclimate and brewers looked for something new and revolutionary to brew. A natural progression happened. Breweries started to demonstrate their skills with brewing bigger and greater beers catalysed with massive doses of hops. There was no rules and no reason to hold back - there were no guidelines to follow as essentially, American brewing was re-inventing itself. It was only the brewers who could have restrain themselves from their creativity.
Eventually, the American Pacific Northwest became the kingdom of hop production, growing vast array of hop strains and types; more than anywhere else. American hops ruled the market; with soft citrusy hops to resiny to fruity. They could produce an IPA with an amazing hop profile.
Over the years, more IPAs were being brewed - which were stronger and greater even raising questions as to whether they can still be considered IPAs. Therefore a new style was born - the Imperial IPA or the double IPA. This reinforced the independence and the uniqueness of American breweries and it even became its own beer movement known as ''imperialisation'' i.e the Russian Imperial Stout or Imperial Saisons etc. Though, as traditional as beer is, the world of craft can never stand still.
IPAs to this day are the main actor in craft breweries. Personally, as a long-term craft drinker, I will judge how good a brewery is by tasting their IPA first. Though, seemingly easy to create, it requires great finesse with how the hops are used and the types of strain used.
IPAs which I do recommend and urge every craft drinker to try are:
KERNEL BREWERY, London: India Pale Ale Citra, 7.2% ABV
BEAVERTOWN BREWERY, London: Gamma Ray APA, 5.6% ABV
CRATE BREWERY, London: India Pale Ale, 6.2% ABV
MOOR BREWERY, London: Hoppiness IPA, 6.5% ABV
HOWLING HOPS BREWERY, London: IPA no. 5, 6.9% ABV
PRESSURE DROP BREWERY, London, Bosko IPA, 6.5% ABV
(the stronger the better)
ESSENTIALLY, THE MOTTO WHICH I WILL HAVE TO TRADEMARK ONE DAY IS THAT:
THE MORE YOU DRINK, THE MORE YOU KNOW.
w.
Today, I would like all of the attention to be focused around India Pale Ales, my favourite style of beer. Even though IPAs are so well known, not everyone knows the story as to WHY IPAs are known as India Pale Ales and why they became so significant in the world of craft. Before I indulge into the history of this world-famous style of beer, I am reinforcing the fact that the IPA is my favourite style of beer to drink and my first ever bottle of IPA was Brewdog Punk IPA. Before that, I was very much into your standard Peroni or Tyskie but it was my brother who said; ''you gotta try this beer - you will convert!''; and here I am, converted, hoping to convert others to drink and support craft breweries.
A common myth is that George Hodgson was the first person to have ever brewed an IPA in Bow, East London. The truth is, is that IPAs came long before Hodgson commercialised the beer style. Though they were not 'IPAs' as we know them today, they were a form of a hybrid between a pale ale and a lager which eventually became more bitter and stronger in ABV, eventually resulting in the first colonial Pale Ale. Though IPAs theoretically go way before Hodgson commercialised them, Hodgson himself was a London brewer who had and used his connections in the 18th century with the East India Company to sell and transport beers to the British colonies. As well as other beers, Hodgson exported a very strong pale ale which was brewed with extra hops at much lighter alcohol levels; and both act as preservatives. Well, the reason why beer was sent over to the British colonies was not for them to get drunk, but because water was very much unsafe to drink at the time. The beer was strong enough to kill off any bacteria during the transportation process but weak enough so you would not get drunk after one sip. However, adding extra hops and the long voyage resulted in a wonderful drink as hops made the beer stronger and more bitter - similar to leaving the teabag in the tea for too long and it eventually becomes more bitter and stronger. This opened the door to brewers in Burton-on-Trent in the Midlands; the pale ale which came from the Midlands tasted much better than London brews because the hard water produced a brighter ale; one with pleasant and refreshing hop character.
Burton brewmaster, Samuel Allsop succeeded in brewing IPA with exceptional quality which then displaced London beers to become the preferred brew to the English colonies. This then became known as the India Pale Ale, or IPA.
However, this was not the end of the journey.
The rumour of IPAs spread across the Atlantic and throughout the 19th century, continental pales and lagers began to disappear as stronger pale ales and IPAs replaced them in English pubs. This became more popular abroad as Britain was known to export beers to the United States following a massive wave of immigrants. However, in Europe, as lagers took over, resulting in ale production to dwindle. Following Prohibition which wiped out ale brewing in the United States.
However, many years later, IPAs were about to re-enter their second chapter. More microbreweries cropping up in the 1970s, long lost beer styles began to reappear again. The use of American ingredients, especially hops were a form of revolution to those who attempted to brew styles such as pale ale or IPA for the first time. New Albion Brewing in Sonoma from California was one of the first breweries to follow this path. They only lasted a few years but they helped to seed American craft traditions bringing craft to a revolution in the United States. Another brewery from San Francisco, Anchor Brewery was rescued from closure in the 1960s and in 1975, the brewery released what is not known as Liberty Ale which was originally called ''Our Special Ale''. It was made with American ingredients and essentially qualifies as the first modern American IPA or the APA.
Over the next decade, IPAs grew in popularity massively until they became the no. 1 craft beer selling style. Every brewery is making one - after years of lager drinking, it seemed as though people could not get enough of the traditional, bitter, American flavours that the beer provided. The enthusiasm and passion for aromatic, strong IPAs grew during the 1980s, into the 90s and continuing to grow today.
Though over time, palates began to acclimate and brewers looked for something new and revolutionary to brew. A natural progression happened. Breweries started to demonstrate their skills with brewing bigger and greater beers catalysed with massive doses of hops. There was no rules and no reason to hold back - there were no guidelines to follow as essentially, American brewing was re-inventing itself. It was only the brewers who could have restrain themselves from their creativity.
Eventually, the American Pacific Northwest became the kingdom of hop production, growing vast array of hop strains and types; more than anywhere else. American hops ruled the market; with soft citrusy hops to resiny to fruity. They could produce an IPA with an amazing hop profile.
Over the years, more IPAs were being brewed - which were stronger and greater even raising questions as to whether they can still be considered IPAs. Therefore a new style was born - the Imperial IPA or the double IPA. This reinforced the independence and the uniqueness of American breweries and it even became its own beer movement known as ''imperialisation'' i.e the Russian Imperial Stout or Imperial Saisons etc. Though, as traditional as beer is, the world of craft can never stand still.
IPAs to this day are the main actor in craft breweries. Personally, as a long-term craft drinker, I will judge how good a brewery is by tasting their IPA first. Though, seemingly easy to create, it requires great finesse with how the hops are used and the types of strain used.
IPAs which I do recommend and urge every craft drinker to try are:
KERNEL BREWERY, London: India Pale Ale Citra, 7.2% ABV
BEAVERTOWN BREWERY, London: Gamma Ray APA, 5.6% ABV
CRATE BREWERY, London: India Pale Ale, 6.2% ABV
MOOR BREWERY, London: Hoppiness IPA, 6.5% ABV
HOWLING HOPS BREWERY, London: IPA no. 5, 6.9% ABV
PRESSURE DROP BREWERY, London, Bosko IPA, 6.5% ABV
(the stronger the better)
ESSENTIALLY, THE MOTTO WHICH I WILL HAVE TO TRADEMARK ONE DAY IS THAT:
THE MORE YOU DRINK, THE MORE YOU KNOW.
w.
Hi.
ReplyDeleteNice to read!
Where did you get the portrait of George Hodgson?